Our research focus has been about application of engineering principles in the development and evaluation of industrially relevant, sustainable, food preservation methods (including high pressure processing (HPP), pressure-assisted thermal processing (PATP), pressure-ohmic thermal processing (POTP), and high pressure homogenization (HPH)). Research activity includes
- Clean label process development
- Impact of nonthermal processing on health promoting compounds
- Food Safety
- Process validation
Example of recently completed projects:
- Process Design and Development for shelf-stable and extended shelf-life low-acid foods
- Integrate process legality and kinetic model for process validation and optimization
- Application of high pressure homogenization for beverage processing
- Technology development of pressure-ohmic-thermal processing
- High pressure crystallization of lipids
- Surrogate organisms for validation of pressure-assisted thermal processing
- Combined pressure-thermal effect on bioactive compounds, allergens
- Development of in situ sensor for property measurements
Refer publications section for additional details of our past research efforts.
